I soak the Sultanas in brandy to give the cake more zing
- Carbohydrate 517.61733 g
- Cholesterol 2437.5 mg
- Fat 211.79028 g
- Fiber 21.8091004036069 g
- Protein 111.61278 g
- Saturated Fat 95.24571 g
- Serving Size 1 1 Cake (1576g)
- Sodium 2301.936 mg
- Sugar 495.808229596393 g
- Trans Fat 21.575092 g
- Calories 4335 calories
Step-by-step
- Mix all ingredients together and spoon into well greased or baking paper lined 20 - 23 cm cake tin.
- Bake at 160C for 60 - 65 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
- Cool on a wire rack.
- Serve warm, dusted with icing sugar.
Moisture and Fruit Selection
Replacing fresh apples with stewed canned fruit introduces excess liquid that shifts the crumb density toward a heavy, pudding-like consistency. Raw fruit releases water gradually during baking, allowing the flour and baking powder matrix to set around the pieces without becoming soggy. Thoroughly draining stewed apples prevents this structural collapse. Tossing dried fruit in spirits before folding them into the batter hydrates the fruit so they do not draw moisture away from the surrounding crumb.Fat Distribution and Crumb Integrity
Melting the butter entirely liquid alters how air incorporates into the batter during mixing. Creaming softened butter with sugar traps air bubbles that expand under heat, whereas liquid fat coats the flour proteins immediately. This direct coating limits gluten formation, yielding a tender, compact crumb that supports heavy mix-ins like walnuts and fruit without sinking. Chopping walnuts coarsely ensures they distribute evenly rather than gathering at the base.Bake Times and Scaling Mechanics
Baking at 160C allows dense batters containing high amounts of sugar and fruit to cook through to the center before the exterior over-browns. Testing with a wooden skewer at the 60-minute mark prevents over-baking, which dries out the fruit pockets. Multiplying this formula requires careful attention to pan dimensions; doubling the volume means splitting the batter into two 20 cm tins rather than using a single larger vessel to maintain the correct heat penetration depth.
